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5
from
4
votes
Oatmeal Brickle Cookies
Thick chewy oatmeal cookies with hints of toffee flavor and crunch!
Prep Time
5
minutes
mins
Cook Time
9
minutes
mins
Total Time
14
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
36
cookies
Author:
Julie Blanner
Ingredients
¾
cup
butter
softened
1 ¼
cup
brown sugar
packed
1
large
egg
1
teaspoon
vanilla
¾
cup
toffee bits
or brickle
¾
cup
quick oats
rolled or old fashioned
2 ¼
cup
all purpose flour
2
teaspoon
baking soda
1
teaspoon
cornstarch
½
teaspoon
salt
sea salt
in a grinder for thick flakes
Instructions
Preheat oven to 325 degrees.
Combine butter, brown sugar and vanilla until fluffy. Add egg until just combined.
Whisk flour, baking soda cornstarch and salt and combine into wet mixture.
Add toffee and oatmeal.
Add balls of cookie dough onto a lined cookie sheet {I use a cookie scoop}, top with a crack of salt and bake 9 minutes.
Notes
To Store
Room Temperature in an airtight container up to 5 days.
Nutrition
Calories:
97
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
15
mg
|
Sodium:
131
mg
|
Potassium:
25
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
125
IU
|
Calcium:
10
mg
|
Iron:
1
mg